PEI Mussel Bouillabaisse
Number of Servings: 4
Source: Mussels Cookbook by The Kilted Chef Alain Bossé and Linda Duncan
Ingredients
2 lbs (1 kg) fresh PEI Mussels
2 Tbsp (30 mL) olive oil
2 garlic cloves, minced
2 medium carrots, diced
½ bulb fennel, julienne
2 celery ribs, diced
2 bay leaves
1 tsp (5 mL) chili powder
6 pistils of saffron
½ cup (125 mL) white wine
1 28 oz (796 mL) can diced tomatoes with liquid
Method
- Rinse the PEI Mussels under running fresh water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Heat the olive oil in a large pot over medium heat and sauté the garlic, carrots, fennel and celery until translucent.
- Add the bay leaves, chili powder and saffron, and stir until the spices become fragrant.
- Deglaze the pot with the white wine.
- Add the tomatoes and bring to a boil. Reduce to a simmer, and cook until the vegetables are tender, approximately 20 minutes.
- Add the PEI Mussels to the pot, cover and on high heat, cook for 5 to 6 minutes or until steam is pouring out from under the lid.
- Ladle into large bowls and serve with crusty bread.
To create a seafood bouillabaisse, add extra seafood when you add the mussels.